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Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk ( Camelus dromedarius )
Author(s) -
Alhaj Omar A,
Metwalli Ali A,
Ismail Elsayed A,
Ali Hatem S,
AlKhalifa Abdulrahman S,
Kanekanian Ara D
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12383
Subject(s) - lactobacillus helveticus , lactobacillus acidophilus , antimicrobial , bacillus cereus , streptococcus thermophilus , camel milk , food science , staphylococcus aureus , microbiology and biotechnology , chemistry , salmonella , lactobacillus , angiotensin converting enzyme , fermentation , biology , bacteria , probiotic , blood pressure , endocrinology , genetics
This study aimed to determine the angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk. Samples were prepared either using Lactobacillus acidophilus and Streptococcus thermophilus or Lactobacillus helveticus and Str. thermophilus and labelled as S1 and S2, respectively. The IC 50 values of S1 and S2 samples ranged between 113–200 and 70–133 μg/mL, respectively. The antimicrobial effects of S1 and S2 samples against Bacillus cereus , Salmonella Typhimurium and Staphylococcus aureus were apparent after 12 h of incubation and continued until 15 days of storage, whereas unfermented camel milk exhibited no antimicrobial effects against any of the tested pathogens.